Donkatsu (돈까스), commonly also spelled as tonkatsu, don-gaseu, or don-kkaseu, is a breaded pork cutlet deep fried in vegetable oil.
The dish in Japanese roughly translates to “pork fry.” While the dish originated from Japan, the dish crossed the sea to Korea during the Japanese occupation in the early 1900s. Since then, Koreans have adopted and put their own twist on the dish.
In Europe we call it Schnitzel.
The Korean’s donkatsu is also thinner than the Japanese’s one.
Served with cabbage salad, mayo and brown sauce 🤗
I N G R E D I E N T S
- 4 thin slices (1 pound) pork loin or tenderloin (beef, chicken, or turkey)
- ½tsp ground black pepper
- ⅓ cup all purpose flour
- 2 cups bread crumps or panko
- 3 eggs, beaten with a pinch of salt
- Steamed rice
- 3 cups raps oil
C A B B A G E S A L A D
- ½ medium head cabbage, shredded, rinsed in cold water, strained, and refrigerated
- 1 cup mayonnaise
- 1 to 2 tablespoons fresh-squeezed lemon juice
- 1tbsp honey
- 1tbsp ketchup
H O W T O P R E P A R E
T H E C U T L E T S
- Use a meat tenderizer or (the back of your kitchen knife) to pound and flatten the sliced pork into cutlets about 7 by 5 inches and ¼ to ⅛ inch thick.
- Sprinkle one side with salt and ground black pepper.
- Coat both sides of the cutlets with flour, dip them in the beaten eggs, and press them into bread crumbs. Refrigerate.
F R Y T H E P O R K
- Heat up the corn oil over medium high heat until it reaches 350 degrees Fahrenheit.
- Fry the pork until both sides are golden brown, turning them over a few times with tongs. It will take about 12- 13 minutes.
- Strain the pork and pat off the excess oil with a kitchen towel.
- Cut into strips.
T H E S A L A D
- Combine mayonnaise, lemon juice, honey (or sugar), and ketchup in a bowl and mix well and refrigerate it.